Ackee and Salt Fish - Jamaica's National Dish

Recipe

One packet of skinless boneless Salt fish (400g)
Two tins of Ackee drained
One large Onion sliced
Two Spring Onions chopped
Three fresh Tomatoes diced
Half red Capsicum Pepper (strips)
Black Pepper
Scotch Bonnet Pepper (to taste not too much they are very hot)
Vegetable Oil and a Sprig of Thyme

Method

1. Bring Salt fish to the boil in fresh cold water for four to five minutes, Refresh in cold water and drain flake fish and set aside.
    
2. Sauté both Onions and red Pepper in a bit of oil.
    
3. Add Tomato Pepper and Thyme.
    
4. Add flaked Salt fish and drained Ackee-gently fold together to blend simmer for five minutes and serve Hot.

Ackee and Salt fish can be cooled refrigerated and reheated for Breakfast with Fried Dumplings.

Traditionally served with ground food for dinner ie Yam boiled green Bananas etc can also be served with Rice and Peas.

All ingredients for Ackee and Salt fish are available from Cariba West Indian store on Ayres Road Old Trafford.